15 Braised Meat & Vegetable Dishes for Eating All Week Long

It's winter, it's cold, time is short. That's the litany of January, right? This is the time of year when braised dishes will save your supper. Braising (cooking low and slow, in a bit of liquid) is an easy method for cooking inexpensive cuts of meat and some vegetables too, and one side benefit to braised dishes is that they usually reheat very well. So make a big pot of pork shank or ragu, or cook up a big mess of Greek-style green beans or collards; they'll feed you all week long.

Here's a look at 15 favorite dishes — some with meat, and some without — that are braised to perfection.